Blackberry Jelly

Prep Time: 1 hr
Total Time: 1 hr
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Ingredients:

3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin

Preparation:

Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.

Crush blackberries thoroughly, one layer at a time.
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
Press gently.
Measure exactly 3-3/4 cups juice into 6- or 8-quart saucepot.
Stir in lemon juice.
Add sugar; stir.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)